Spicy Delight: Puri & Matar Chana Curry Recipe

Sep 8, 2025 by HePro 47 views

Hey foodies! Are you ready to dive into a delicious and flavorful journey? Today, we're whipping up a classic Indian combo that’s sure to tantalize your taste buds: Puri with Matar Chana Curry. This dish is a staple in many Indian households and a popular street food, known for its perfect blend of textures and spices. Guys, trust me, this isn't just a meal; it's an experience! We're going to break down each step, making it super easy for you to recreate this magic in your own kitchen. So, grab your aprons, and let’s get cooking! Whether you're a seasoned chef or a kitchen newbie, this recipe is designed to be straightforward and fun. We'll cover everything from the ingredients you'll need to the nitty-gritty of the cooking process, ensuring you end up with the perfect, puffed-up puris and a rich, flavorful matar chana curry. Get ready to impress your family and friends with your newfound culinary skills! This dish is not only incredibly tasty but also quite versatile. You can enjoy it as a hearty breakfast, a fulfilling lunch, or even a satisfying dinner. Plus, it's a great option for gatherings and parties, adding a touch of Indian spiciness to your menu. So, let's embark on this culinary adventure together and bring the vibrant flavors of India to your table!

What Makes Puri and Matar Chana Curry So Special?

Before we jump into the recipe, let's talk about what makes this dish so irresistible. Puri is a small, unleavened bread made from whole wheat flour that’s deep-fried until it puffs up into a golden-brown, airy delight. The magic of puri lies in its crispy exterior and soft, hollow interior, making it the perfect vessel for scooping up curries. On the other hand, Matar Chana Curry is a spicy and tangy chickpea curry made with white peas (matar) and chickpeas (chana) simmered in a flavorful tomato-based gravy. The combination of these two creates a symphony of flavors and textures that’s simply divine. The spices used in the curry, such as cumin, coriander, turmeric, and garam masala, add warmth and depth, while ingredients like ginger, garlic, and green chilies bring in a zesty kick. The tanginess from the tomatoes and the earthiness from the chickpeas and peas create a well-rounded flavor profile that’s both comforting and exciting. What’s even better is that this dish is incredibly adaptable. You can adjust the level of spiciness to suit your preference, making it a crowd-pleaser for everyone. Plus, it’s packed with protein and fiber, making it a nutritious and satisfying meal. The versatility of this dish also extends to its accompaniments. While it’s traditionally served with puri, it pairs equally well with other Indian breads like bhatura or even rice. Some people also enjoy it with a side of yogurt or raita to balance the spiciness. Whether you’re looking for a comforting weeknight dinner or a special dish to serve at a gathering, puri and matar chana curry is always a fantastic choice.

Ingredients You'll Need

Alright, let’s get down to the nitty-gritty and talk about the ingredients you'll need to make this mouthwatering dish. First, we'll tackle the puri, and then we'll move on to the matar chana curry. Guys, having the right ingredients is half the battle won, so let’s make sure we’ve got everything covered!

For the Puri:

Whole Wheat Flour (Atta): This is the star ingredient for puri. You'll need about 2 cups of atta to make a decent batch. Make sure it’s fresh for the best results.
Water: Lukewarm water is what you'll use to knead the dough. Around ¾ cup should do the trick, but you might need a little more or less depending on the flour.
Salt: A pinch of salt is all you need to enhance the flavor. About ½ teaspoon is perfect.
Oil: You'll need oil for deep-frying the puris. Any neutral-flavored oil like vegetable or canola oil works great. Make sure you have enough for deep-frying – about 2-3 cups.

For the Matar Chana Curry:

Dried White Peas (Matar): You'll need 1 cup of dried white peas. Remember to soak them overnight or for at least 6-8 hours.
Chickpeas (Chana): 1 cup of dried chickpeas, also soaked overnight.
Onions: 2 medium-sized onions, finely chopped. These form the base of our gravy.
Tomatoes: 2-3 medium-sized tomatoes, pureed or finely chopped. They add the tanginess to the curry.
Ginger-Garlic Paste: 1 tablespoon. This is a flavor powerhouse that adds a lot of depth.
Green Chilies: 2-3, finely chopped (adjust to your spice preference). These add the heat!
Turmeric Powder: 1 teaspoon. For color and health benefits.
Red Chili Powder: 1-2 teaspoons (adjust to taste). More spice, if you like it hot!
Cumin Powder: 1 teaspoon. Adds an earthy flavor.
Coriander Powder: 2 teaspoons. For a warm and aromatic touch.
Garam Masala: 1 teaspoon. The magic blend of spices that brings it all together.
Dried Mango Powder (Amchur): 1 teaspoon. Adds a tangy twist.
Cilantro (Coriander Leaves): For garnish, about a handful, chopped.
Oil: 2-3 tablespoons, for cooking the curry.
Salt: To taste.

With these ingredients in hand, you're all set to create a culinary masterpiece. Now, let’s dive into the step-by-step instructions to make the perfect puri and matar chana curry!

Step-by-Step Instructions

Okay, guys, now that we've gathered all our ingredients, it's time for the fun part: cooking! We're going to break this down into two main sections: making the puri and preparing the matar chana curry. Don’t worry, we'll take it one step at a time, ensuring you get the perfect results. Let's get started!

Making the Puri:

Prepare the Dough: In a large bowl, combine the whole wheat flour and salt. Gradually add the lukewarm water while mixing with your hands. Knead the dough until it forms a smooth and firm ball. It should not be too sticky or too dry. Add a little more water or flour if needed. Once the dough is ready, cover it with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for the gluten to relax, resulting in softer and puffier puris.
Divide and Roll: After the dough has rested, give it a quick knead again. Divide the dough into small, equal-sized balls (about the size of a golf ball). Roll each ball into a smooth round shape. On a lightly floured surface, use a rolling pin to roll each ball into a small, thin circle (about 3-4 inches in diameter). The puris should be of uniform thickness for even frying. Make sure they are not too thick, or they won’t puff up properly.
Fry the Puris: Heat oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for the puris to puff up immediately upon contact. To test the oil, drop a small piece of dough into it; if it rises to the top quickly, the oil is ready. Gently slide each puri into the hot oil. Using a slotted spoon, press the puri lightly under the oil. This helps it to puff up. Once the puri puffs up, flip it over and fry until it turns golden brown on both sides. This should take about 1-2 minutes per puri. Remove the fried puri and place it on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining puris.

Preparing the Matar Chana Curry:

Soak the Peas and Chickpeas: If you haven't already, make sure to soak the dried white peas and chickpeas overnight or for at least 6-8 hours. This helps them cook faster and more evenly. After soaking, drain the water and rinse them thoroughly.
Pressure Cook: In a pressure cooker, combine the soaked white peas and chickpeas with enough water (about 3-4 cups) and a pinch of salt. Pressure cook for about 4-5 whistles, or until the peas and chickpeas are tender but not mushy. If you don't have a pressure cooker, you can boil them in a pot until they are tender, but this will take longer.
Sauté the Aromatics: While the peas and chickpeas are cooking, heat oil in a large pan or pot over medium heat. Add the finely chopped onions and sauté until they turn golden brown. This is a key step to building flavor in the curry. Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw smell disappears.
Add the Tomatoes and Spices: Add the tomato puree or chopped tomatoes to the pan. Cook until the tomatoes soften and the oil starts to separate from the mixture. This indicates that the tomatoes are well-cooked and the flavors have melded together. Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for another 1-2 minutes, stirring constantly, to prevent the spices from burning.
Combine and Simmer: Add the cooked white peas and chickpeas to the pan along with the water they were cooked in (or fresh water if needed). Bring the curry to a boil, then reduce the heat and simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally. If the curry is too thick, add a little more water. If it’s too thin, simmer for a bit longer to reduce the liquid.
Finish and Garnish: Stir in the garam masala and dried mango powder (amchur). Taste and adjust the salt as needed. Simmer for another 5 minutes. Garnish with freshly chopped cilantro.

With these easy-to-follow steps, you'll have a batch of perfectly puffed-up puris and a delicious, flavorful matar chana curry. Now, let's talk about some tips and tricks to make your cooking experience even better!

Tips and Tricks for the Perfect Puri and Matar Chana Curry

Alright, guys, we've covered the basics, but every great dish has a few secrets that elevate it from good to amazing. So, let’s dive into some tips and tricks that will help you make the best puris and matar chana curry ever! These little nuggets of wisdom can make a big difference in your cooking, so pay attention!

For the Puri:

Dough Consistency is Key: The dough for puri should be firm but not too hard. If it’s too soft, the puris will absorb more oil and won’t puff up properly. If it’s too hard, they’ll be difficult to roll and might not puff up either. Aim for a consistency that’s smooth and pliable.
Resting the Dough: Don't skip the resting time! Letting the dough rest for at least 30 minutes allows the gluten to relax, making the puris softer and easier to roll. This is a crucial step for achieving that perfect puff.
Rolling Technique: Roll the puris to a uniform thickness. If some parts are thicker than others, they won’t puff up evenly. Also, make sure the surface is lightly floured to prevent sticking, but don’t use too much flour, or it will burn in the oil.
Oil Temperature: The oil should be hot enough for the puris to puff up immediately. If the oil is not hot enough, the puris will absorb too much oil and become soggy. If it’s too hot, they’ll burn quickly. Test the oil by dropping a small piece of dough; it should rise to the top within seconds.
Pressing the Puri: Gently pressing the puri with a slotted spoon while frying helps it to puff up. This ensures that the entire puri is cooked evenly and puffs up beautifully.
Frying in Batches: Don’t overcrowd the frying pan. Fry the puris in batches of one or two to maintain the oil temperature and ensure they cook evenly.

For the Matar Chana Curry:

Soaking the Peas and Chickpeas: Soaking the peas and chickpeas overnight or for at least 6-8 hours is essential. This helps them cook faster and more evenly. If you’re short on time, you can try a quick soak method by boiling them for a few minutes and then letting them sit for an hour, but overnight soaking is always best.
Pressure Cooking: Using a pressure cooker significantly reduces the cooking time for the peas and chickpeas. However, be careful not to overcook them, or they’ll become mushy. If you don’t have a pressure cooker, you can boil them in a pot, but it will take longer.
Sautéing the Onions: Sautéing the onions until they are golden brown is crucial for building flavor in the curry. This process caramelizes the onions, bringing out their sweetness and adding depth to the dish.
Cooking the Tomatoes: Cook the tomatoes until they soften and the oil starts to separate from the mixture. This ensures that the raw flavor of the tomatoes is cooked out and the flavors meld together beautifully.
Adjusting the Spices: Don't be afraid to adjust the spices to your liking. If you prefer a spicier curry, add more red chili powder or green chilies. If you want a milder flavor, reduce the amount of chili. Taste as you go and adjust accordingly.
Simmering the Curry: Simmering the curry for at least 15-20 minutes allows the flavors to meld together and the curry to thicken slightly. This is an important step for developing a rich, flavorful curry.

By keeping these tips and tricks in mind, you’ll be well on your way to making restaurant-quality puri and matar chana curry at home. Now, let’s talk about some variations and serving suggestions to take your dish to the next level!

Variations and Serving Suggestions

Okay, guys, you’ve mastered the basic recipe, but why stop there? Let’s explore some fun variations and serving suggestions to spice things up and make this dish even more exciting! Whether you want to tweak the flavors or add some extra flair, these ideas will help you create a unique culinary experience. Let's get creative!

Variations:

Add Potatoes: For a heartier curry, add diced potatoes along with the peas and chickpeas. Potatoes add a creamy texture and absorb the flavors of the spices beautifully.
Use Different Legumes: Feel free to experiment with other legumes like kidney beans (rajma) or black chickpeas (kala chana) for a different flavor profile. Each legume will add its own unique taste and texture to the curry.
Add Spinach or Fenugreek Leaves: For a healthier twist, add chopped spinach or fenugreek leaves (methi) to the curry. These greens add nutrients and a slight bitterness that complements the spices perfectly.
Coconut Milk: For a richer and creamier curry, add a can of coconut milk while simmering. This will give the curry a luxurious texture and a subtle sweetness.
Spicier Version: If you like it hot, add more green chilies or a pinch of cayenne pepper to the curry. You can also use a spicy chili powder for an extra kick.
Add a Tadka: For an extra layer of flavor, prepare a tadka (tempering) by heating oil or ghee in a small pan and adding spices like cumin seeds, mustard seeds, and dried red chilies. Pour this over the curry just before serving.

Serving Suggestions:

Yogurt or Raita: Serve the puri and matar chana curry with a side of yogurt or raita (yogurt dip) to balance the spiciness and add a cooling element to the meal.
Pickles: A side of Indian pickles adds a tangy and spicy kick that complements the flavors of the curry and puri.
Salad: A simple salad of sliced cucumbers, tomatoes, and onions can add freshness and crunch to the meal.
Sweet Dish: Finish off your meal with a sweet dish like gulab jamun or rasgulla for a perfect ending.
As a Snack or Meal: Puri and matar chana curry can be enjoyed as a hearty snack or a full meal. It’s perfect for breakfast, lunch, or dinner.
Party Dish: This dish is a great option for parties and gatherings. You can prepare the curry ahead of time and fry the puris just before serving.

With these variations and serving suggestions, you can customize your puri and matar chana curry to suit your taste and preferences. Don’t be afraid to experiment and create your own signature version of this classic dish! Now, let’s wrap things up with a final thought.

Guys, making puri and matar chana curry might seem like a labor of love, but it’s absolutely worth it! The combination of fluffy puris and spicy curry is a match made in culinary heaven. Plus, with these tips, tricks, and variations, you’re well-equipped to create a dish that’s not only delicious but also uniquely yours. So go ahead, gather your ingredients, and get cooking. You’re about to embark on a flavorful adventure that will leave everyone craving more!